Description

This deliciously flavorful copycat Zoe’s Kitchen cauliflower rice recipe is made with fresh parsley and mint and a squeeze of tangy lemon juice. Serve it with everything from grilled chicken to roasted salmon or black beans for a nutritious and vegetable-packed meal.

Ingredients

Scale

4 cups riced cauliflower
1/2 tablespoon olive oil (plus more to taste)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
1/4 cup green onion, chopped
juice of 1/2 large lemon

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Instructions

Drizzle a large pan with olive oil and bring to a medium-high heat. Add the riced cauliflower, salt and pepper and cook until the cauliflower is tender, about five minutes.
Add fresh parsley, mint and green onion and stir. Cook for an additional minute. Remove from head and toss with fresh lemon juice.
Drizzle with additional olive oil, salt and pepper to taste. Serve warm or chilled.

Notes

This recipe goes fast in our house as the cauliflower tends to cook down a bit so I prefer to double it!

While flavorful enough on its own, I like this recipe best as the base of a veggie-packed bowl topped with feta cheese, cucumber, cherry tomatoes and shredded chicken or black beans.

Nutrition

Serving Size: 1/2 recipe
Calories: 105
Sugar: 6g
Sodium: 288mg
Fat: 4g
Saturated Fat: 1g
Carbohydrates: 15g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg